Showing posts with label pasta. Show all posts
Beef Stroganoff
Printable Recipe
Serves 4-6
Round steak works well--probably a pound or two, I don't know. Cut it into strips and flour it, then brown it in oil or butter
Add:
2 c. water
4 beef bouillon cubes
1 can cream of mushroom soup
1 can mushrooms, drained
Stir together and let simmer for an hour.
Add:
1 c. sour cream right before serving
Serve over noodles (1 box or 1 lb package: twistie or farfalle work well) and fret that it’s not as good as your mom's.
Holly's Note:
This is my mom's recipe and no matter what I do, it’s never as good as hers. So every time she visits, we have her make it for us!
Serves 4-6
Round steak works well--probably a pound or two, I don't know. Cut it into strips and flour it, then brown it in oil or butterAdd:
2 c. water
4 beef bouillon cubes
1 can cream of mushroom soup
1 can mushrooms, drained
Stir together and let simmer for an hour.
Add:
1 c. sour cream right before serving
Serve over noodles (1 box or 1 lb package: twistie or farfalle work well) and fret that it’s not as good as your mom's.
Holly's Note:
This is my mom's recipe and no matter what I do, it’s never as good as hers. So every time she visits, we have her make it for us!
Noodle Casserole
in casserole, freezer, main dish, pasta, vegetables on Friday, May 18, 2012
Printable Recipe
2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion
Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.
Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.
2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion
Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.
Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.
Penne Pasta Casserole
Printable Recipe
Cook one package of mini penne pasta as directed. Drain.
Add one jar of your favorite pasta sauce or about two cups-ish of Pasta Sauce.
I add extra dried basil and a minced garlic clove.
Mix it all together with some grated mozzarella (or Italian blend) cheese: about one cup or to your tastes.
Put it in a round casserole dish and bake for about 25 minutes.
Serve with salad and garlic bread (or the Herbed Bread Rolls).
Holly's Note:
This is one of our favorite, quick and easy meals. If you like a good, meaty pasta sauce, then use this delicious pasta sauce recipe that includes both ground beef and ground sausage.
Cook one package of mini penne pasta as directed. Drain.Add one jar of your favorite pasta sauce or about two cups-ish of Pasta Sauce.
I add extra dried basil and a minced garlic clove.
Mix it all together with some grated mozzarella (or Italian blend) cheese: about one cup or to your tastes.
Put it in a round casserole dish and bake for about 25 minutes.
Serve with salad and garlic bread (or the Herbed Bread Rolls).
Holly's Note:
This is one of our favorite, quick and easy meals. If you like a good, meaty pasta sauce, then use this delicious pasta sauce recipe that includes both ground beef and ground sausage.
Pasta Carbonara
Printable Recipe
1 box (1 lb) pasta (many people like spaghetti or linguine, but we like penne)
4 eggs
1/4 cup heavy cream
1 t. red pepper flakes (or more to taste)
salt and pepper to taste
1 12 oz package of bacon or about 8 slices, diced
1/2 cup diced onion
Parmesan Cheese
While the pasta is cooking, whisk together the eggs, cream, red pepper flakes, salt and pepper. Set aside.
Brown the onions and bacon together until done. Drain all but about 2 T of drippings. When the pasta is finished, drain it and immediately return it to the hot pan. Pour the bacon/onion mixture over the pasta. Pour the egg/cream mixture over the pasta and toss it together until coated. The hot pasta is what sets the eggs. Sprinkle with Parmesan and parsley if that floats your boat and serve.
Serves 4.
Holly's Note:
You can also add 1/4 cup of butter to the pasta when you add the egg mixture. I cook the bacon and onions together because I think it gives a better flavor. I also leave some of the bacon drippings in because of the flavor and, let's face it, this isn't a recipe you make when you're looking to count calories anyway. So, why skimp?
As far as the eggs go: you want at least 1 egg for every 100 g of pasta, so a one pound box of pasta would take 4 eggs. I usually use 1/2 a box of pasta and 4 eggs anyway. It's creamier that way.
1 box (1 lb) pasta (many people like spaghetti or linguine, but we like penne)
4 eggs
1/4 cup heavy cream
1 t. red pepper flakes (or more to taste)
salt and pepper to taste
1 12 oz package of bacon or about 8 slices, diced
1/2 cup diced onion
Parmesan Cheese
While the pasta is cooking, whisk together the eggs, cream, red pepper flakes, salt and pepper. Set aside.
Brown the onions and bacon together until done. Drain all but about 2 T of drippings. When the pasta is finished, drain it and immediately return it to the hot pan. Pour the bacon/onion mixture over the pasta. Pour the egg/cream mixture over the pasta and toss it together until coated. The hot pasta is what sets the eggs. Sprinkle with Parmesan and parsley if that floats your boat and serve.
Serves 4.
Holly's Note:
You can also add 1/4 cup of butter to the pasta when you add the egg mixture. I cook the bacon and onions together because I think it gives a better flavor. I also leave some of the bacon drippings in because of the flavor and, let's face it, this isn't a recipe you make when you're looking to count calories anyway. So, why skimp?
As far as the eggs go: you want at least 1 egg for every 100 g of pasta, so a one pound box of pasta would take 4 eggs. I usually use 1/2 a box of pasta and 4 eggs anyway. It's creamier that way.
Marinara Sauce
in food storage recipe, italian, pasta, sauce on Thursday, January 5, 2012
Printable Recipe
Makes about 2 cups of sauce
2 T. olive oil
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 can (14 oz size or home canned pint) diced tomatoes
1 small can tomato paste
1 small can tomato sauce
1 t. oregano to taste
1-2 t. basil to taste
1/2 t. salt
Saute the onion and garlic in oil, about 2-3 minutes. Add the remaining ingredients and stir. Simmer about 30 minutes. Use in place of any meatless spaghetti sauce. This was fine for a 9 x 9 pan of shells. I'd double it for a 9 x 13 pan.
Holly's Note:
I happened to be out of pasta sauce and went looking for a homemade version that was similar. I modified a couple of recipes I found and came up with this version. It was pretty good. Is it cheaper than the $1 bottles of GV brand? I don't know. It was certainly easy to make and I had everything on hand and didn't have to run to the store. I will certainly use it in a pinch again.
I normally use the GV (Volde-Mart brand) Onion and Garlic pasta sauce with my Stuffed Shells recipes. If it's on sale, Ragu's Tomato, Onion and Garlic sauce is about equal in taste.
Makes about 2 cups of sauce
2 T. olive oil1 small onion, chopped fine
2 garlic cloves, chopped fine
1 can (14 oz size or home canned pint) diced tomatoes
1 small can tomato paste
1 small can tomato sauce
1 t. oregano to taste
1-2 t. basil to taste
1/2 t. salt
Saute the onion and garlic in oil, about 2-3 minutes. Add the remaining ingredients and stir. Simmer about 30 minutes. Use in place of any meatless spaghetti sauce. This was fine for a 9 x 9 pan of shells. I'd double it for a 9 x 13 pan.
Holly's Note:
I happened to be out of pasta sauce and went looking for a homemade version that was similar. I modified a couple of recipes I found and came up with this version. It was pretty good. Is it cheaper than the $1 bottles of GV brand? I don't know. It was certainly easy to make and I had everything on hand and didn't have to run to the store. I will certainly use it in a pinch again.
I normally use the GV (Volde-Mart brand) Onion and Garlic pasta sauce with my Stuffed Shells recipes. If it's on sale, Ragu's Tomato, Onion and Garlic sauce is about equal in taste.
Stuffed Cheese Shells
Printable Recipe
1 box jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella
3/4 cup grated parmesan cheese
2 eggs
1 T. parsley
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)
Cook pasta, drain. Mix together cheeses, eggs, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the cheese mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with additional Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.
Holly's Note: These freeze well too. (Thaw them and then add the sauce and bake as directed.)
1 box jumbo shells
4 cups ricotta cheese
2 cups shredded mozzarella
3/4 cup grated parmesan cheese
2 eggs
1 T. parsley
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)
Cook pasta, drain. Mix together cheeses, eggs, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the cheese mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with additional Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.
Holly's Note: These freeze well too. (Thaw them and then add the sauce and bake as directed.)
Pasta Rustica
Printable Recipe
¼ cup butter
1 8oz. package of fresh mushrooms, sliced
1 block cream cheese
1 can chicken broth
1 pkg. Italian salad dressing mix. (Parmesan Italian is best.)
Grilled chicken, cut into bite-sized pieces
Roasted red pepper, sliced (about ½ cup or ½ the jar)
8 oz. shredded mozzarella cheese
Parmesan cheese
1 lb. cooked penne pasta (or farfalle)
Saute the mushrooms in butter until golden and tender. Add the cream cheese, chicken broth, and Italian dressing mix. Simmer until smooth, stirring frequently (about 8 minutes). Add the chicken and red pepper and simmer for about 5 minutes more. Toss sauce with pasta and mozzarella cheese and place in casserole dish. Top with grated Parmesan cheese and bake at 450 for about 10 minutes, or until heated through and cheese is brown and bubbly.
¼ cup butter1 8oz. package of fresh mushrooms, sliced
1 block cream cheese
1 can chicken broth
1 pkg. Italian salad dressing mix. (Parmesan Italian is best.)
Grilled chicken, cut into bite-sized pieces
Roasted red pepper, sliced (about ½ cup or ½ the jar)
8 oz. shredded mozzarella cheese
Parmesan cheese
1 lb. cooked penne pasta (or farfalle)
Saute the mushrooms in butter until golden and tender. Add the cream cheese, chicken broth, and Italian dressing mix. Simmer until smooth, stirring frequently (about 8 minutes). Add the chicken and red pepper and simmer for about 5 minutes more. Toss sauce with pasta and mozzarella cheese and place in casserole dish. Top with grated Parmesan cheese and bake at 450 for about 10 minutes, or until heated through and cheese is brown and bubbly.
Family Favorites: Pasta Rustica
in Comfort Food, Family Favorites, main dish, pasta on Friday, October 21, 2011
If I ask my boys what they want for dinner and the answer isn't pizza, chances are it's this:
Pasta Rustica.
My sister gave me the original recipe and it's become a family favorite. It's not low-fat or healthy, but it's yummy and super easy. It's also a meal that I can guarantee will have no issues or complaints and will be eaten by everyone. Of course, one boy picks out the red peppers and the other boy picks out the mushrooms...
Pasta Rustica.My sister gave me the original recipe and it's become a family favorite. It's not low-fat or healthy, but it's yummy and super easy. It's also a meal that I can guarantee will have no issues or complaints and will be eaten by everyone. Of course, one boy picks out the red peppers and the other boy picks out the mushrooms...
Best ever Lasagna
1/2 pound ground beef1/2 pound bulk italian sausage
1 clove garlic, minced
1 T basil
1 can stewed tomatoes
2 small cans tomato paste
Small box of lasagna noodles (cooked)
Grated mozzarella cheese (couple of cups?)
Brown beef and sausage together. Drain. Add garlic and basil. Stir. Add tomatoes and tomato paste. Mix together and simmer for 15-20 minutes.
Mix together
2 cups cottage cheese
2 eggs, beaten
2 T. parsley
1/2 cup parmesan cheese
Layer everything in a 9 x 13 pan. (Noodles, sauce, cottage cheese mixture, mozzarella, etc.) Bake at 350° for about 30-40 minutes or until bubbly.
Holly’s Note:
My sister got this recipe from jr. high school home ec. I make the sauce alone, tripling the recipe, and then freeze it in bags with my foodsaver and use it as spaghetti sauce. My family prefers it over any canned or jar sauce. I make a 9x9 pan for our family and then freeze a 9x9 pan for later.
Stuffed Meat Shells
1 box large pasta shells1 lb ground beef
1 lb bulk sausage
4 eggs
1 cup flavored dry bread crumbs
1 cup shredded mozzarella cheese
3/4 cup finely chopped onion
3/4 t. oregano
1/2 t. salt
1/2 t. pepper
3 cups (about a 28 oz jar) Pasta sauce (or a double batch of homemade Marinara sauce)
grated Parmesan cheese
Cook pasta, drain. Cook sausage and beef together until no longer pink. Drain. Mix with eggs, bread crumbs, cheese, onion, and spices. Pour some sauce into the bottom of a 9 x 13 pan. Fill each shell with the meat mixture. Put the filled shells in the pan. Cover with the rest of the pasta sauce. Sprinkle with Parmesan and bake at 375 for about 35-40 minutes or until hot and bubbly.
Holly's Note:
These freeze well. (Thaw them and then add the sauce and bake as directed.)
Pasta with Sun-Dried Tomatoes
4-5 leaves of fresh basil, diced2 T. olive oil
2 garlic cloves, minced
1 cup sun-dried tomatoes
1/2 cup white wine
1 can (14 oz) chicken broth
1 1/2 cup heavy cream
1 pound of pasta, cooked and drained (linguini works well, as does mini penne, which we prefer)
1 bunch green onions, sliced
2 chicken breasts, cooked and cut into bite-size pieces
Warm the olive oil. Sauté the garlic, but don’t let it brown. Add the tomatoes and sauté about one more minute. Add the wine, broth and cream. Bring it to a simmer. Cook until the sauce is thick enough to coat the back of a spoon (about 12-15 minutes), stirring often. Add onions, basil, and chicken. Stir together and cook another 2-3 minutes. Pour sauce over the pasta, toss to coat, add grated parmesan cheese if desired and serve.
Holly's Note:
This is even better second day. It is fabulous when paired with green salad and Herbed Bread Rolls.
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